Description
A delightful and moist poke cake infused with chocolate and topped with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup chocolate syrup
- 1 cup whipped topping
- 2 cups fresh strawberries, sliced
- 1/2 cup chocolate shavings (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the chocolate cake mix according to package instructions using water, oil, and eggs.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Once baked, let the cake cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the cake.
- In a bowl, mix the sweetened condensed milk and chocolate syrup, then pour it over the cake, ensuring it fills the holes.
- Allow the cake to cool completely in the refrigerator for at least 2 hours.
- Top with whipped topping and sliced strawberries before serving.
- Garnish with chocolate shavings if desired.
Notes
- For best results, use fresh strawberries.
- This cake can be made a day in advance and stored in the refrigerator.
- Feel free to substitute the chocolate cake mix with a gluten-free version if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg